Everyone loves a roast chook dinner. This one is stuffed with cheese and accompanied by crunchy roast potatoes and tender tomatoes.
Ingredients
- No. 14 chicken (see note)
- 125g tasty cheese, grated
- 1 small brown onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1kg potatoes
- olive oil spray
- 250g cherry tomatoes
- 4 zucchini, thinly sliced
Method
- Step 1Preheat oven to 200°C. Rinse chicken and pat dry with paper towels.
- Step 2Combine cheese, onion and Worcestershire sauce in a bowl. Using your fingers, carefully lift chicken breast skin away from flesh. Press cheese mixture between skin and flesh.
- Step 3Secure chicken legs with string. Tuck wings under. Place into a greased roasting pan or ceramic dish.
- Step 4Scrub potatoes. Arrange around chicken. Spray chicken and potatoes with oil. Sprinkle with salt. Roast for 1 hour.
- Step 5Place tomatoes and zucchini into an ovenproof dish. Spray with oil. Place into oven on shelf below chicken. Cook a further 30 minutes or until chicken is cooked through and tomatoes are tender.
- Step 6Let chicken rest for 15 minutes. Carve. Serve with roasted vegetables.
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1338 kj
Energy
11g
Fat Total
7g
Saturated Fat
7g
Fibre
16g
Protein
23mg
Cholesterol
285.33mg
Sodium
7g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Note: We used a corn-fed chicken for its great flavour.
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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